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savory cheesecake served on a white plate and topped with chopped pecans and dried cranberries
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5 from 1 vote

Savory Cheesecake

Why should sweet cheesecakes have all the fun? This savory cheesecake is just as delicious as any sweet one and features a crunchy pretzel crust, blue cheese and crunchy pecans. The result is a winning elegant dish that you'll love serving as a main or an appetizer.
Prep Time1 min
Cook Time1 min
Total Time2 hrs
Course: Appetizer, Brunch, Dinner
Cuisine: American
Servings: 8
Calories: 170kcal


  • 1 cup of Pretzels
  • 1 cup of Croutons
  • 3 tablespoons of Melted Butter
  • 2 8 oz packages of Cream Cheese
  • 2 teaspoons of Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • 4 oz. of Blue Cheese
  • 2 teaspoons Lemon Juice
  • 2 tsp Worcestershire Sauce
  • 1/2 a cup of Chopped Pecans
  • 2 teaspoons of Basil


  • Start by placing your pretzels and croutons into a food processor.
  • Add in your melted butter, and mix until it becomes the constancy of wet sand.
  • Press into the bottom of a well greased spring form pan and place in the freezer for a half hour.
  • Mix your cream cheese and sugar together until smooth.
  • Add in remaining ingredients EXCEPT your eggs.
  • Mix until well combined.
  • Beat eggs with a fork and add to mixture.
  • Fold until well combined. Do not over beat.
  • Pour into spring form pan.
  • Bake on 325 for one hour OR until edges are raised and center is jiggly.
  • Turn off oven and open door and allow it to sit in there for an hour.
  • Let cool the remainder of the way and then place in the fridge over night.
  • Serve and enjoy!


It helps to place the cheesecake pan in a roasting pan filled with about 2 inches of water. Place foil tightly around the pan so water does not leak in.


Calories: 170kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg